A Legacy of Culinary Excellence

David Moore
May 20
4 min read

I honed my front-of-house skills at the two-Michelin-starred Box Tree, followed by six years at Le Manoir aux Quat’Saisons under Chef Patron Raymond Blanc. Since opening Pied à Terre in 1991, I’ve had the privilege of working alongside some of the most talented chefs in the culinary world. Over the years, our kitchen has become a launchpad for chefs who’ve gone on to remarkable success – many earning Michelin stars in their own right.

Here’s a look back at some incredible individuals who have shaped and been shaped by our journey.

Richard Neat (1991-1996)

Richard co-founded Pied à Terre with me in 1991. He returned from Paris after a year at Jamin, the three-star Michelin restaurant of Joël Robuchon. Before joining me, he was also Head Chef at Marco Pierre White’s two-star Harvey’s in London.

His precision and artistry helped us earn our first Michelin star within 13 months and a second in 1996. After leaving Pied à Terre, Richard’s culinary path led him to the Taj Group in India and Cannes, where he opened Neat – becoming the first British chef to earn a Michelin star in France (1999).

He returned to a packed-out restaurant for our 25th anniversary in 2016 – a true testament to his enduring legacy. Since 2006, he has significantly influenced Costa Rica’s dining scene, opening the acclaimed Park Café in San José and, more recently, partnering with The Retreat Costa Rica, where he oversees three distinct dining concepts at the wellness resort.

Tom Aikens (1996-1999)

Tom succeeded Richard as Head Chef in 1996, having worked with us since 1994 as Sous Chef. He maintained our two-star status and became the youngest British chef with two Michelin stars. His kitchen was famously high-octane, with future stars like Björn Frantzén (now running two three-Michelin-starred restaurants) passing through.

Tom has since built an impressive portfolio, including the Michelin-starred Muse in London. With his trademark focus and intensity, he’s quietly built a culinary empire.

Shane Osborn (1999-2011)

Shane joined us in 1998 from his role as Sous Chef at the two-Michelin-starred The Square and took over as Head Chef in 1999. He brought a calm and methodical approach to the kitchen. Under his leadership, we regained our second Michelin star in 2003 and held it throughout his tenure. Shane was also the creative force behind L’Autre Pied.

After travelling the world with his family, Shane settled in Hong Kong, where he is now Chef-Owner of the Michelin-starred Arcane. He was also featured in Netflix’s The Final Table, often referencing his time at Pied à Terre.

Marcus Eaves (2011-2015)

Marcus began his culinary journey with us as a young chef and quickly rose through the ranks. Before returning to London, he briefly left to work under Claude Bosi at Hibiscus in Ludlow. Shane and I backed him to open L’Autre Pied, where he earned a Michelin star in its first year. At the time, his sous chef was Daniel Calvert, who now led Sézanne, a three-Michelin-starred restaurant in Japan.

Marcus later returned to Pied à Terre as Head Chef in 2011 and played a key role in maintaining our Michelin status. He eventually became Executive Chef at Oblix at The Shard.

Andy McFadden (2015-2017)

Andy joined us under Shane Osborn, then left to work at Oud Sluis in the Netherlands under the legendary Sergio Herman (Three Michelin stars). Upon returning to London, he took the reins at L’Autre Pied and, a few years later, fulfilled his dream of becoming Head Chef at Pied à Terre.

Andy brought boundless energy, a sharp eye for plating, and a collaborative, approachable spirit. I loved working with him. Today, he leads the Michelin-starred Glovers Alley in Dublin.

Asimakis Chaniotis (2017-2024)

Asimakis joined us in 2011, became Sous Chef under Marcus, and later took over L’Autre Pied in 2016 – just before it was acquired by Simon Rogan of three-Michelin-star L’Enclume fame.

In 2017, at just 28, he became Head Chef at Pied à Terre, making him the youngest chef in London to earn a Michelin star. His Greek heritage brought bold, distinctive flavours to our menu, and his leadership was defined by creativity, energy, and deep passion. In May 2025, he opened his restaurant, Myrtos, in South Kensington – a beautiful expression of his roots and vision.

Alberto Cavaliere (2025-)

Our latest chapter begins with Alberto, who brings experience from prestigious kitchens, including Marcus and Robuchon Paris. His arrival marks an exciting new era as we set our sights on reclaiming our second Michelin star and continuing to build on our legacy.

Reflecting on the incredible Head Chefs who’ve passed through our kitchen, I’m filled with pride. Each has left an indelible mark on Pied à Terre, shaping a story of resilience, creativity, and excellence. Their determination and dedication to their craft is truly inspiring.

But they’re only part of the picture. So many brilliant chefs and personalities have passed through our kitchens. My next project is to document their journeys – to honour the many who’ve helped shape our story behind the pass.

But a restaurant isn’t just its kitchen. The front-of-house team is every bit as vital -and their stories are following.

I’m just getting started.

As we continue this journey, I remain deeply committed to nurturing the next generation of culinary stars. This commitment ensures Pied à Terre remains a restaurant and a beacon of opportunity, innovation, and world-class gastronomy. That dedication – to people, to excellence, to legacy – fills me with hope for the future of the culinary arts.

Tip-top.